What happens when your pizza shop gets so busy that your biggest problem isn't getting customers... it's making enough pizza?

In this episode of How You Slice It, we're talking with Grumpy's Pizza in New Jersey to see how they've built one of the area's most talked-about pizzerias. We talk about learning sourdough, simplifying the menu, building systems, and why they're making the jump from an 800-square-foot shop into a much larger space.

What happens when you combine New York-style pizza, smash burgers, and a modern approach to running a restaurant?

In this episode, I sit down with Tony Parker from Smash & Slice to talk about building a business that's different from the typical pizza shop.

We get into:

• Why they decided to serve both pizza and smash burgers
• Growing from one location to two
• Keeping a focused menu without sacrificing creativity
• Using influencers the right way
• Restaurant marketing that actually drives sales
• The operational decisions that make running the business easier
• Where the restaurant industry is headed

If you're a restaurant owner looking for ideas on growth, marketing, operations, or building a stronger brand, this conversation is packed with practical takeaways.

Let me know what you think in the comments, and don't forget to subscribe for more conversations with independent restaurant operators.

Giuseppe Sacchetti didn't just open another pizza shop.

He spent years obsessing over dough, trained with Gabriele Bonci in Rome, opened during the pandemic, and built a business that now serves fresh pizza, wholesale dough, focaccia, and gourmet frozen pizzas across Montreal.

We talk about:

• Why dough is the most important part of pizza
• What he learned from Bonci
• The science behind frozen pizza
• Why he slices pepperoni to order
• Montreal's unique pizza culture
• His plans to build a pizza brand across Canada